Adzhika

Ingredients:adzhika
16 lb tomatoes
2 lb onion
2 lb carrots
2 lb apples
2 lb bell peppers
1 lb jalapeno
• 1/2 lb garlic, minced
• salt

Directions:
• Coarsely chop the peppers, tomatoes, apples and carrots.
• Grind in a meat grinder or use your food processor.
• Place in a big pot and cook, simmering and covered for an hour.
• Add  salt and garlic. Cook for another 15 minutes.
• Distribute the adzhika into clear jars and close with lids.

Pizza Sauce

Ingredients:pizza sauce
• 1 TB spoon olive oil
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• salt, pepper

Directions:
• Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes.
• Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes.
• Season with salt and pepper.

P.S. This recipe makes enough for four pan pizzas.

Chicken and Spinach Samosas

Ingredients:samosa
Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 6 tablespoons warm water
Filling:
• 1/4 cup vegetable oil
• 2 teaspoons ground cumin
• 4 tablespoons curry powder
1 pound ground chicken
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup frozen spinach
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying

Directions:
Dough.
• In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse breadcrumbs.
• Add water and mix with both hands until fully combined and mixture holds as a ball.
• Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth.
• Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling.
Filling.
• Set a large, heavy-based pot over medium-high heat and add vegetable oil.
• Add spices and stir until just fragrant – this lightly toasts the spices and forms the spicy base of the filling mixture.
•Add ground chicken and saute until slightly coloured.
• Add onion, garlic, and ginger and sweat.
• Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together.
• Season with salt and pepper.
• Set aside and allow to cool.
• Return to the dough and divide it up into 4 equal parts.
• Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs.
• Cut in half down the middle to form two half-circles.
• Working with one half at a time, rub a little water around the edges using your finger.
• Form a cone by folding along the straight edge overlapping the seam.
• Gently pinch at the fold to secure.
• Holding the cone in your hand fill with 2 tablespoons of filling.
• Seal the top by bringing the edges together and crimping with your fingers or a fork.
• Do this with the rest to make 8 samosas. (note: you can freeze them at this point if you wish).
• Heat vegetable oil to 360 degrees F in a large heavy-based pot.
• Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels.

Tip: Instead of frying the samosas you can also bake them. Preheat oven to 390 degrees F. Line a baking dish with foil. Brush the samosas with egg yolk. Bake for 35-40 minutes.

Welsh Rarebit

Ingredients:welsh rarebit
• 225g grated, strong cheese such as Cheddar or Cheshire
• 1 tablespoon butter
• 2 teaspoons Worcestershire sauce
• 1 level teaspoon dry mustard
• 2 teaspoons flour
• Shake of pepper
• 4 tablespoons beer, Guinness or milk (Guiness gives a stronger flavour)
• 4 slices bread toasted on 1 side only

Directions:
• Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
• Mix well and then add the beer, Guinness or milk to moisten. Do not make it too wet!!
• Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
• Leave to cool a little, and meanwhile toast the bread on one side only.
• Spread the rarebit over the untoasted side and brown under a hot grill.

P.S. This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer.

Chicken Paprikash

Ingredients:Chicken Paprikash
• 3 1/2 pounds chicken, cut up
• 2 large onions, chopped
• 1/3 stick butter
• 5 TB spoons paprika
• 1 1/2 cups chicken broth
• 4 TB spoons flour
• 1 pint sour cream
Dumplings:
• 4 cups flour
• 1 cup water
• 4 eggs
• 2 pinches of baking powder
• salt

Directions:
• Saute onions in butter and paprika until tender.
• Add chicken and brown on all sides.
• Add broth, cover, and simmer until tender- about 1 hour.
•Remove chicken from pan.
•Taste for seasoning.
• Blend flour into sour cream until smooth.
• Add to broth.
• Simmer, stirring constantly until thick.
• Do not boil.
• Pour over chicken and dumplings.
Dumplings:
• Combine all and drop by teaspoon into boiling water.
• Boil for 3 minutes.

PS. The recipe came from my husband’s grandmother- Ellen Ritthaler. When our son was a baby he used to call it: Chicken Prikash and that is how it is known in our family. Ellen’s Chicken Prikash.

Easy Honey Buns

Ingredients:honey buns
1 recipe puff pastry
• 1/4 cup unsalted butter, softened
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon

For the glaze:
• 1/2 cups powdered sugar
• 2 tablespoons water
• 1 tablespoons honey

Directions:
•  Place the butter, brown sugar, and cinnamon in a medium mixing bowl and whip together on medium-high speed until fluffy.
• Roll out the dough to a rectangle shape, about 16-inches by 9-inches.
• Spread the butter mixture over the dough, leaving a 1/2-inch margin on all sides.
• Starting on one of the longer sides, carefully roll the dough into a log.  Trim off the ends, and cut the log into 1-inch thick slices.
• Place the slices on a parchment-lined baking sheet.
• Bake in a preheated 400-degree F oven for 15 minutes.
• Cool completely and cover with glaze (recipe follows).

To make the glaze:
• Stir the powdered sugar, honey, and water together in a small bowl.

Easy Lobster Bisque

Ingredients:lobster bisque
• 2 cups half and half
• 1 cup sherry
• 1 cup water
• 2 teaspoons spoon Lobster Base
• 3 TB spoons flour
• 2 TB spoons tomato paste
• 1/4 teaspoon paprika
• 1 cup cooked lobster, minced

Directions:
• In a pot mix together half and half, sherry, water, lobster base, flour, tomato paste, and paprika.
• Bring to boil and simmer for 5 minutes.
• Add cooked lobster and simmer for additional 2 minutes.
• Enjoy.

Cherry Pie

Ingredients:cherry pie
1 recipe pie dough
• 

Directions:
• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
• In a small bowl, mix the sugar and cornstarch together.
• Pour this mixture into the hot cherries and mix well.
• Add the almond extract and lemon juice, and mix.
• Return the mixture to the stove and cook over low heat until thickened, stirring frequently. • Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Prepare your crust.
•Divide in half.
•Roll out each piece large enough to fit into an 8 to 9-inch pan.
• Pour cooled cherry mixture into the crust.
• Dot with butter.
• Moisten edge of bottom crust.
• Place top crust on and flute the edge of the pie.
• Make a slit in the middle of the crust for steam to escape.
• Sprinkle with sugar.
•Bake for about 50 minutes.
• Remove from the oven and place on a rack to cool.

Shrimp Alfredo Pasta

Ingredients:shrimp alfredo
• 1/2 lb. (8 oz.) fettuccine
• 2 Tbsp. unsalted butter
• 2 Tbsp. all purpose flour
• 1/2 cup dry white wine
• 1 cup milk
1 lb. medium-sized shrimp, peeled and deveined
• salt and pepper to taste
• 3/4 cup parmesan cheese
• 1/4 cup fresh parsley, chopped, for garnish

Directions:
•  Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
• Melt butter in pot over medium heat.
• When butter is melted, whisk in flour to form a roux. Cook for 1 minute.
• Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
• Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.
• Add Shrimp and cook for 5-6 minutes.  Shrimp quicks very quickly, so keep an eye on it.
• Add cooked pasta and shrimp  sauce pot and toss to combine.
• Top with fresh chopped parsley for garnish and serve immediately.

Beer Battered Mushrooms

Ingredients:beer battered mushrooms
1 lb button mushrooms
• 1 1/3 cup flour, plus extra for dusting
• 1 1/4 cup beer, cold
• 3 heaped teaspoons baking powder
• 1/4 teaspoon freshly ground black pepper
• 1  teaspoon sea salt
• sunflower oil, for deep-frying

Directions:
• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
• Mix the salt and pepper together and season the fish fillets on both sides.
• Whisk the flour, beer and baking powder together until nice and shiny.
• Dip mushrooms into batter and coat well, then fry in batches in the hot oil for a few minutes, or until crispy and well browned.
• Remove mushrooms from oil and place on plate lined with paper towels to drain off excess oil.
• Serve with dipping sauce of choice.